Just thought I would get you thinking about the holidays with this yummy treat!
- prime rib roast, size will depend on how many servings and desired thickness of slices, do not remove all of the fat
- Kosher salt, enough to give your roast a nice pretzel like crust
- Garlic powder and pepper to taste
Make sure roast is completely thawed, remove from refrigerator at least 1 hour before cooking so it is a room temperature. Preheat oven to 450 degrees. Diamond cut fatty side and coat entire roast with kosher salt, evenly to look like the coating on a pretzel. Season with garlic powder, not salt, and pepper to taste. Place in shallow roasting pan, fatty side up. Do not add any liquid to pan or cover. Place in oven at 450 degrees for 15 minutes to sear and seal the roast. Reduce heat to 325 degrees and roast meat an additional 2-1/4 to 2-1/2 hours.
Use a meat thermometer inserted into the thickest part of the meat, to read 135 degrees for medium rare to 145 degrees for medium. Remove from oven and tent with aluminum foil, let rest for 10 minutes. Remove from pan and slice into desired thickness.
Is excellent served with a horseradish cream, just whip up some whipping cream until it forms soft peaks, add some horseradish, pepper and lemon zest to taste.